Luke Nguyen's Crisp Tofu in Tomato Pepper Sauce

It seems that I was born with an interest in having fried tofu with tomato, yet only realized this not long ago.

Last week, as usual I watched Luke Nguyen’s Vietnam Season 2 on SBS. A side note, Luke Nguyen’s latest released cookbook "The Songs of Sapa" was crowned amongst one of the winners of 2010 Australian Food Media Awards. In the minute I finished watching the show, that he cooked the Crisp tofu in tomato-pepper sauce on a hill top in Vietnam, my urge inside to try his dish was immediately confirmed by my daughter’s suggestion, “Would you cook this, mum? It looks tasty.” This plain, simple question uttered from a meat lover said it all. Without a second thought, I jumped on the bandwagon. The two main ingredients, tofu and tomato are always sitting in my fridge, even when the nearby supermarkets were running short of food supplies during the floods hit our state. Everything is ready and this dish is simple and easy to prepare. The end result was satisfied, fresh with lots of flavour. The crisp tofu was so good in the balanced savoury, sour and sweet sauce.
Recipe from Crisp tofu cooked in tomato-pepper sauce by Luke Nguyen (Printable recipe)

Hi Christine, I just found your blog and thought it was great, especially with the Japanese bread recipes. For this dish, I actually make this often with really good result by pan frying the tofu instead of deep frying. For a delicious variation of this dish, you can also substitute the tofu with salmon, just lightly season the salmon fillets with salt & pepper and pan frying them , then cook like above.

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